In our most recent quest for better health the husband and I have been watching our diet. You know the drill, more fruits and veggies…less meat, fried foods, and sugar. So far we are surviving well, I have a few tasty, yet healthy recipes up my sleeve. While we don’t necessarily stick to a “Meatless Monday” routine in our house many people do and this would make a nice addition to a meatless repertoire.

This recipe calls for a homemade whole wheat pie crust. If you are short on time you can use a store bought crust, and a white flour crust can be substituted just fine.

Spinach Pie with Whole Wheat Pie Crust ( Adapted slightly from More With Less Cookbook)

For the crust:

2 Cups Whole Wheat Pastry Flour

1 tsp. Sea Salt

3/4 Cup unsalted butter, cut up

5 to 8 Tbsp. Ice water

In the bowl of food processor with dough blade on, combine first 3 ingredients. Pulse until contents resemble course crumbs. Add ice water 1 Tbsp. at a time while continuing to pulse just until a dough forms and ball scrapes sides of the bowl once or twice.

Cut dough in half and press each half into a disc. Cover each disc with plastic wrap and refridgerate for 30 minutes.

For Pie:

16 oz. bag frozen spinach

2 Tbsp. Oil

1 Onion Chopped

1/4 tsp. nutmeg

1/2 tsp. Oregano

1/2 tsp. Salt

2 Beaten eggs

1 Cup grated cheese of your choice. ( I have used swiss, Feta, even Cheddar and they all turn out great in this recipe)

Cook and drain spinach well. Meanwhile, Saute onion in oil until tender.

Combine: Spinach, Onion, Nutmeg, Oregano, Salt, Eggs, and Cheese

Remove pie shell dough from fridge and roll each disc into circle. Put one crust on bottom of 9″ pie dish. Pour filling into unbaked shell. Top with other shell, seal ends. Bake in 350 degree oven for 35 to 40 minutes.

Let stand for 5 minutes before you cut to serve, it will hold together better if you do.